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我们在持续研究乾蒜的殺菌性质的过程中得到一些新的材料,特在此介绍。我们研究了制造蒜末的方法。其法是用普通的厨房用磨具将新鲜的大蒜磨碎,并将其分布於0.5厘米厚的玻璃板上置於室温下(在夏天,温度应保持在20-25度),直到其完全乾燥(3-4日),然後将其放在瓷钵内研成粉末。这种粉末具有高度的吸湿气性,故须装於玻璃瓶内加封保存。我们用普通的方法研究这种粉末的杀菌性质(与培养物直接接触及利用植物杀菌素的挥发性部分的作用),研究中所用的细菌与我们在研究新鲜大蒜的杀菌性质时所用的细菌相同。一共进行了37次试验。试验的结果证明,乾蒜末植物杀菌素对我们所研究的细菌有相当高的效力。应用植物杀菌素
We are in the process of continuing to study the bactericidal properties of dried garlic get some new materials, especially in this introduction. We studied the method of making minced garlic. The method is to grind fresh garlic with a normal kitchen grinder and distribute it on a 0.5 cm thick glass plate at room temperature (in summer the temperature should be kept at 20-25 degrees) until it is completely Dry (3-4 days), then put it into a porcelain bowl to form a powder. This powder has a high degree of moisture absorption, it must be installed in a glass bottle sealed. We studied the bactericidal properties of this powder (in direct contact with the culture and with the action of the volatile part of the phytoncide) in the usual way, with the same bacteria used in our study for the germicidal properties of fresh garlic . A total of 37 tests were conducted. The test results show that the dried apricot bactericide has a very high potency on the bacteria we studied. Application of phytoncide